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Potato Risotto Provencale
Potatoes USA
Enjoy this simple dish using
russet
,
red
,
yellow
, or
white potatoes
with a variety of other vegetables and flavors!
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Main Dish, Side Dish
Cuisine
American
Servings
4
servings
Calories
193
kcal
Ingredients
1x
2x
3x
1 ¼
Pound
Alsum potatoes*
flesh and skin, medium
4
Cups
Swanson Organic Vegetarian Vegetable Broth
1/3 less sodium
1
Garlic clove
½
Cup
Red roasted pepper Progresso
½
Cup
Kalamata olives
30 per cup
½
Cup
Summer squash
zucchini
2
Tablespoons
Parsley
chopped
1
Onion
scallion or spring green
1
Tablespoon
Olive oil
1
Tablespoon
Lemon juice
½
Teaspoon
Black ground pepper
½
Teaspoon
Lemon peel or zest
Instructions
Place potatoes, vegetable broth and garlic in an extra-large nonstick skillet.
Bring to a boil.
Reduce heat and simmer, uncovered, for 12 to 15 minutes or until the liquid evaporates and the potatoes are tender, stirring occasionally.
Gently stir in the remaining ingredients, except for the zest; heat through.
Garnish each serving with lemon zest.
Notes
*Russet, red, yellow or white potatoes can be used in this recipe.
Nutrition
Calories:
193
kcal
Protein:
88
g
Fat:
6
g
Sodium:
750
mg
Potassium:
713
mg
Fiber:
3
g
Sugar:
5
g
Vitamin C:
32
mg